Jelly jelly from pork head

A wonderful decoration of the festive table! The preparation of jelly takes a lot of time. If you want to surprise your family or guests, you will need to spend a little effort, but the result will be worth it!!! Let's prepare a pork head jelly. So let's get started.

Irina

Recipe author

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Composition / ingredients

Servings:

Pork head

Bay leaf

Garlic

Salt

1.5

Water

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 10 g

Fats 47 % 9 g

Carbohydrates 0 % 0 g

117 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 12 h

Step 1:
The ears of a pig's head should be cut off, the head should be cut across so that the skull remains intact. Rinse your head thoroughly with cold water.
Step 2:
Choose a bigger pot with a thick bottom. We put it to cook for 5 hours, constantly removing foam and fat. Add salt to the water. During cooking, it is not necessary to top up the water, since the jelly will not acquire a jelly shape.
Step 3:
When the meat is cooked, we take out the parts of the pig's head from the pan, let it cool down a little and remove the bones, brain, skin. The broth needs to be filtered.
Step 4:
Combine the peeled meat and broth, mix, add the bay leaf, finely chopped garlic and put it on a slow fire again. Cook for another 20 minutes.
Step 5:
The resulting broth with pieces of meat can be poured into original molds and put in the refrigerator for 2-3 hours.
Step 6:
The jelly is ready! It will be a wonderful decoration of the festive table. Enjoy your meal!!!